Boar Sausage Stuffed Portabella Mushroom Caps

4 – Large Portabella Mushroom Caps

¾ lb – Boar Sausage

2 – Slices Bacon (diced)

¼ – Cup Crumbled Blue Cheese

½ – Cup Panko Style Bread Crumbs

1 – Egg (slightly beaten)

2 – Cloves Garlic (crushed)

Olive Oil

Fresh Ground Pepper to Taste

Shaved Parmesan Cheese

Brush Portabella mushrooms with olive oil and crushed garlic.

In a bowl combine the sausage, bacon, blue cheese, bread crumbs, egg, and any leftover garlic.  Divide into four equal parts, putting one part into each mushroom cap.  Sprinkle with pepper.  Lay a few Parmesan cheese shavings on top of each.  Place mushrooms on a baking sheet and bake at 400 degrees for 30 minutes.

Would go well with polenta or roasted potatoes and a shaved fennel salad with apple and fresh fig.

Serve with a nice hearty beer or a cabernet.